- 1 tbsp butter
- 1/3 cup chopped white onion and leek (white part only)
- Half clove garlic, minced
- 2 tsp all-purpose flour
- Pinch each nutmeg and white pepper
- 3/4 cup each dry white wine and chicken stock
- 8 oz (250 g) Camembert cheese
Heat butter in saucepan in low heat; cook onion, leek and garlic, stirring occasionally, until soft but not browned, about 10 minutes. Stir in flour, nutmeg and pepper; cook for 1 minute. Stir in wine and stock; bring to boil. Reduce heat and simmer for 5 minutes. Cover and simmer over low heat for 15 minutes.
Meanwhile, cut rind off cheese and discard; cube cheese. Stir into soup and whisk over medium-low heat until melted, about 2 minutes. Ladle into bowls and top with 2 Crouton Hearts.
Using 2- to 3-inch (5 to 8 cm) heart-shaped cookie cutter, cut out 4 hearts from 2 slices white bread. Brush both sides with 1 tbsp melted butter; place on baking sheet. Toast, turning once, in 450°F (230°C) toaster oven or oven until golden brown, about 5 minutes.